EP1005795B1 - Procédé de fabrication de concentrés de jus de fruit ou de legumes - Google Patents

Procédé de fabrication de concentrés de jus de fruit ou de legumes Download PDF

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Publication number
EP1005795B1
EP1005795B1 EP98122956A EP98122956A EP1005795B1 EP 1005795 B1 EP1005795 B1 EP 1005795B1 EP 98122956 A EP98122956 A EP 98122956A EP 98122956 A EP98122956 A EP 98122956A EP 1005795 B1 EP1005795 B1 EP 1005795B1
Authority
EP
European Patent Office
Prior art keywords
ultrafiltration
fruit
vegetable
concentrate
preliminary product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP98122956A
Other languages
German (de)
English (en)
Other versions
EP1005795A1 (fr
Inventor
Andreas Dr. Rer. Nat. Klingenberg
Jana Dipl.-Ing. Marx (Fh)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sensient Food Colors Germany GmbH and Co KG
Original Assignee
Sensient Food Colors Germany GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sensient Food Colors Germany GmbH and Co KG filed Critical Sensient Food Colors Germany GmbH and Co KG
Priority to EP98122956A priority Critical patent/EP1005795B1/fr
Priority to AT98122956T priority patent/ATE260569T1/de
Priority to DE59810921T priority patent/DE59810921D1/de
Priority to DK98122956T priority patent/DK1005795T3/da
Priority to ES98122956T priority patent/ES2213870T3/es
Publication of EP1005795A1 publication Critical patent/EP1005795A1/fr
Application granted granted Critical
Publication of EP1005795B1 publication Critical patent/EP1005795B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration

Definitions

  • the invention relates to a method for producing fruit and vegetable concentrates according to the preamble of claim 1.
  • Fruit and vegetable juices and their concentrates contain a large number of various ingredients that are predominantly positive for health act. Of particular interest are the polyphenols, which include the anthocyanides and the flavonoids and which u. a. antioxidant effects are attributed. On the other hand, in Fruit and vegetable juices often have very high concentrations of sugar and contain acids that have a negative impact on health can, such as B. in caries, diabetes and. etc. ..
  • DE-A-32 29 345 describes the production of a beetroot juice concentrate with an improved composition of the ingredients, namely a concentration of the colors (betalaine) of beetroot juice while reducing the sugar, nitrate and odor content, to a product with u. a. maintain durability.
  • the juice intended for ultrafiltration is squeezed out or obtained by extracting the blanched and shredded tubers.
  • To reduce the viscosity of the juice is a treatment of the crushed Material provided with pectinases. As enzyme treatment is treatment with the pectinases is provided for one hour at 30 ° C.
  • the juice is then used to denaturate dye-degrading Enzymes pasteurized at 65 ° C for 3 minutes or briefly heated.
  • the beetroot juice is used on commercially available ultrafiltration modules with membranes with nominal separation limits between mol weight 1000 and 6000 and temperatures between 1 ° and 25 ° C at pressures between 1 and 20 bar, preferably between 4 and 10 bar ultrafiltered. This method does not lead to an increase in the concentration of flavonoids and / or anthocyanides while reducing sugars and Acids.
  • WO 91 06 226 A describes a method for producing a Fruit or vegetable juice concentrate, the treated, dearomatized Filter product from centrifugation with an ordinary filter after which the filtrate is concentrated.
  • An ordinary filter method is said to be used which is considerable is cheaper than the ultrafiltration equipment previously used. This Process does not work with ultrafiltration.
  • a method according to the invention is provided, which is an enrichment of high molecular weight ingredients with a MW> 500 or polyphenolic ingredients, including anthocyanin dyes, with simultaneous reduction of the low molecular weight ingredients a MG ⁇ 200 or the total sugar content and the acids Fruit and vegetable juices allowed by ultrafiltration.
  • the method according to the invention consists in that for the production a preliminary product a flavonoid and / or anthocyanid-containing fruit and vegetable juice or an equivalent concentrate that is in proportion to water Diluted 1: 2 to 1: 9, with a mixture of pectinases and cellulases, Hemicellulases and / or proteases enzymatically over a period of time is treated for one hour and at 40 ° to 55 ° C, the emerging turbidities are filtered off after sedimentation, and that the preliminary product obtained to obtain the fruit or vegetable juice concentrate is subjected to at least one ultrafiltration, the Separation limit of the filter is between 2,000 and 20,000 daltons.
  • the corresponding fruit or Vegetable juice or a corresponding concentrate for the production of a Pre-product diluted with water To dilute the viscosity
  • an enzymatic treatment is carried out.
  • liquid, highly concentrated pectolytic preparations are used, preferably pectinases and cellulases, hemicellulases and / or proteases, the pectinases being the main activity represent and the other enzymes useful side activities.
  • pectolytic preparations are commercial for fruit juice processing available.
  • the enzymatic treatment is carried out with heating. At the end of the treatment, the diluted concentrate is put on Cooled to room temperature, and then the turbidity is allowed sediment.
  • the turbidity is removed by means of conventional filtration, z. B. bag, candle or nanofiltration, separated. That filtered Sub-product is then pasteurized. Then with the preliminary product according to the invention carried out an ultrafiltration through which the polyphenols be enriched in the retentate, while the sugars and acids be separated by means of the permeate.
  • Ultrafiltration is a pressure-operated membrane process, where the overflow speed is set as high as possible should be.
  • asymmetrical polymers are used for this Ultrafiltration membranes used.
  • the ultrafiltration takes place at a temperature slightly above room temperature.
  • the desired polyphenol concentration in the retentate is reached the ultrafiltration is terminated, the retentate according to the invention Represents end product.
  • the fruit and Vegetable juice concentrates are characterized by an anthocyanin concentration from 2.5 - 5%, i.e. H. there is an enrichment by a factor of 2-5 in front.
  • the proportion of mono- and disaccharides is ⁇ 5%, which is a reduction by a factor of 5 - 20.
  • the water content is 5-70%, which increases by a factor of 1.3 - 2.3 compared to the raw product has been.
  • the fruit and vegetable juices produced according to the invention are therefore ideally suited due to their improved composition, e.g. B. as high-quality food additives in the field of "health food / functional food "to be used.
  • a fruit juice concentrate e.g. from aronia berries or Black currants
  • 65 Brix e.g. from aronia berries or Black currants
  • K.F. water content
  • dye content anthocyanins
  • one Polyphenol content 50-55g / l used.
  • the fruit juice concentrate is diluted 1: 4 with water and then treated enzymatically with an enzyme product (main activity: pectinases / secondary activity: cellulases, hemicellulases) and another enzyme product (main activity: pectinases, secondary activity: proteases), the composition of the fruit juice concentrate containing enzymes being different represents as follows: 20.00% fruit juice concentrate 79.92% water 0.08% Enzymmixtur.
  • the clear intermediate product is then pasteurized, with the holding time 15 seconds at 97 ° C.
  • the preliminary product obtained according to 1. is subjected to ultrafiltration, which when an anthocyanin concentration of 3-4% is reached. Subsequently the retentate is pasteurized with a holding time of 45 sec at 97 ° C. The pasteurized product is the end product.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (12)

  1. Procédé pour la fabrication de concentrés de fruits et de légumes avec un enrichissement de flavonoïdes et/ou d'anthocyanides et une teneur en sucre et en acide réduite en utilisant une ultrafiltration,
    caractérisé en ce que, pour la fabrication d'un produit primaire un jus de fruits et de légumes contenant des flavonoïdes et/ou des anthocyanides ou un concentré correspondant, qui est dilué avec de l'eau dans le rapport 1:2 à 1:9, est traité avec un mélange de pectinases et de cellulases, d'hémicellulases et/ou de protéases par un procédé enzymatique pendant une période d'une heure et à 40° jusqu'à 55° C, les matières troubles qui se forment étant filtrées après sédimentation, et que le produit primaire obtenu est soumis, pour obtenir le concentré de fruits ou de légumes, à au moins une ultrafiltration, le seuil de séparation du filtre se situant entre 2000 et 20000 Dalton.
  2. Procédé selon la revendication 1,
    caractérisé en ce que le produit primaire est refroidi à la température ambiante après le traitement aux enzymes.
  3. Procédé selon l'une des revendications 1 et 2,
    caractérisé en ce que la filtration des matières troubles est effectuée avec un filtre traditionnel dont le seuil de séparation est à 0,2 - 3 p.
  4. Procédé selon l'une des revendications 1 à 3,
    caractérisé en ce que le produit final, c'est-à-dire le concentré de fruits ou de légumes, et éventuellement le produit primaire sont pasteurisés.
  5. Procédé selon l'une des revendications 1 à 4,
    caractérisé en ce qu'une membrane d'ultrafiltration polymère asymétrique est utilisée pour l'ultrafiltration.
  6. Procédé selon la revendication 5,
    caractérisé en ce que des membranes de polysulfone, de polyéthersulfone et leurs variantes hydrophiles, des membranes de polyaramide et leurs variantes hydrophiles sont utilisées comme membranes d'ultrafiltration polymères asymétriques.
  7. Procédé selon l'une des revendications 1 à 6,
    caractérisé en ce que le procédé de membrane pour l'ultrafiltration est effectué sous pression.
  8. Procédé selon l'une des revendications 1 à 7,
    caractérisé en ce que la température du processus de l'ultrafiltration est de 20° à 30° C.
  9. Procédé selon l'une des revendications 1 à 8,
    caractérisé en ce que l'ultrafiltration est réalisée plusieurs fois.
  10. Procédé selon l'une des revendications 1 à 9,
    caractérisé en ce que la fin de l'ultrafiltration se fait lorsqu'une concentration de polyphénols de 7 à 15 % est atteinte.
  11. Concentré de fruits ou de légumes,
    caractérisé en ce que le concentré de fruits ou de légumes présente une teneur en polyphénols de 70 à 150 g/l, une concentration d'anthocyanine de 2,5 à 5 %, un pourcentage de monosaccharides et de disaccharides < 5 % et une teneur en eau de 50 à 70 %.
  12. Utilisation de concentrés de fruits et de légumes avec un enrichissement de flavonoïdes et/ou d'anthocyanides et une teneur en sucre et en acide réduite qui sont fabriqués par le fait que, pour la fabrication d'un produit primaire, un jus de fruits et de légumes contenant des flavonoïdes et/ou des anthocyanides ou un concentré correspondant, qui est dilué avec de l'eau dans le rapport 1:2 à 1:9, est traité avec un mélange de pectinases et de cellulases, d'hémicellulases et/ou de protéases par un procédé enzymatique pendant une période d'une heure et de 40° jusqu'à 55° C, les matières troubles qui se forment étant filtrées après sédimentation, et que le produit primaire obtenu est soumis, pour obtenir le concentré de fruits ou de légumes, à au moins une ultrafiltration, le seuil de séparation du filtre se situant entre 2000 et 20000 Dalton, comme additif alimentaire.
EP98122956A 1998-12-03 1998-12-03 Procédé de fabrication de concentrés de jus de fruit ou de legumes Expired - Lifetime EP1005795B1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
EP98122956A EP1005795B1 (fr) 1998-12-03 1998-12-03 Procédé de fabrication de concentrés de jus de fruit ou de legumes
AT98122956T ATE260569T1 (de) 1998-12-03 1998-12-03 Verfahren zur herstellung von frucht- und gemüsesaftkonzentraten
DE59810921T DE59810921D1 (de) 1998-12-03 1998-12-03 Verfahren zur Herstellung von Frucht- und Gemüsesaftkonzentraten
DK98122956T DK1005795T3 (da) 1998-12-03 1998-12-03 Fremgangsmåde til fremstillingen af frugt- og grøntsagssaftkoncentrater
ES98122956T ES2213870T3 (es) 1998-12-03 1998-12-03 Procedimiento para la preparacion de concentrados de frutas y verduras.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP98122956A EP1005795B1 (fr) 1998-12-03 1998-12-03 Procédé de fabrication de concentrés de jus de fruit ou de legumes

Publications (2)

Publication Number Publication Date
EP1005795A1 EP1005795A1 (fr) 2000-06-07
EP1005795B1 true EP1005795B1 (fr) 2004-03-03

Family

ID=8233084

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98122956A Expired - Lifetime EP1005795B1 (fr) 1998-12-03 1998-12-03 Procédé de fabrication de concentrés de jus de fruit ou de legumes

Country Status (5)

Country Link
EP (1) EP1005795B1 (fr)
AT (1) ATE260569T1 (fr)
DE (1) DE59810921D1 (fr)
DK (1) DK1005795T3 (fr)
ES (1) ES2213870T3 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2852493B1 (fr) * 2003-03-19 2005-06-17 Vaslin Bucher Procede de reduction controlee de la teneur en sucre de jus de fruits et dispositif pour la mise en oeuvre de ce procede
JP2007505607A (ja) * 2003-10-01 2007-03-15 キャンベル・スープ・カンパニー 植物の酵素処理およびろ過のためのプロセスならびにそれにより入手可能な製品
NL2000006C2 (nl) * 2006-02-10 2007-08-13 Provalor B V Werkwijze en inrichting voor het verwijderen van ongewenste zouten en/of ionen uit groentesappen.
BE1019871A4 (fr) * 2007-11-14 2013-02-05 Indria Alain Dispositif de distribution pour boisson condimentee et procede de preparation de celle-ci.
EP2404508A1 (fr) * 2010-07-09 2012-01-11 LoHaS Products GmbH Procédé de production d'un liquide doté d'une teneur en saccharides réduite
ITMI20110941A1 (it) 2011-05-25 2012-11-26 Phenofarm S R L Processo di produzione di un fito-estratto da acque di vegetazione esanse olearie
CN103734861B (zh) * 2013-12-17 2015-03-18 江苏凯米膜科技股份有限公司 果蔬汁生产膜澄清处理过程中产生的滞留物的处理方法
US11412764B2 (en) * 2019-08-29 2022-08-16 Tropicana Products, Inc. Reduced calorie food product and methods of making

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3229345A1 (de) * 1982-08-06 1984-02-09 Henkel KGaA, 4000 Düsseldorf Herstellung eines rote bete-saftkonzentrats mit besserer geschmacksneutralitaet und haltbarkeit

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5429599B2 (fr) * 1974-12-28 1979-09-25
US4177295A (en) * 1978-04-20 1979-12-04 Vysoka Skola Chemicko-Technologicka Method for stabilizing colloidal and taste qualities of beverages
DK545289D0 (da) * 1989-11-01 1989-11-01 Novo Nordisk As Fremgangsmaade til fremstilling af et koncentrat af en frugtsaft eller en vegetabilsk saft
WO1998024331A1 (fr) * 1996-12-02 1998-06-11 Barth Fruit Ag Procede de traitement, en particulier de concentration de jus de fruits et/ou de legumes, et dispositif pour la mise en oeuvre de ce procede

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3229345A1 (de) * 1982-08-06 1984-02-09 Henkel KGaA, 4000 Düsseldorf Herstellung eines rote bete-saftkonzentrats mit besserer geschmacksneutralitaet und haltbarkeit

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
GÖKMEN V. ET AL: "Improved Ultrafiltration for Color Reduction and Stabilization of Apple Juice", JOURNAL OF FOOD SCIENCE, vol. 63, no. 3, 1998, pages 504 - 507 *

Also Published As

Publication number Publication date
ES2213870T3 (es) 2004-09-01
ATE260569T1 (de) 2004-03-15
DK1005795T3 (da) 2004-03-29
DE59810921D1 (de) 2004-04-08
EP1005795A1 (fr) 2000-06-07

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